Venison Goulash – Venison Civet

Rating: 2.4 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)




Not only in autumn, at game time, specialist retailers offer venison – vacuum-packed or frozen, it is available all year round.

Cut the venison into pieces and place in a suitable bowl. Pour the wine over it and add all the other ingredients of the marinade.

Cover the baking dish, marinate in a cool place for 12 hours, stirring occasionally.

Remove the meat from the marinade, dab with kitchen paper (save the marinade) and sprinkle with flour. Heat three to four tbsp of olive oil and a tiny bit of butter in a frying pan. Sauté the meat, adding the sliced onion and carrot. Add the marinade and simmer on a low heat with the lid closed for about 2 hours. Stir from time to time.

Serve with polenta.

Tip: If the sauce is too thin, remove the softly cooked meat from the sauce. Mix in flour in sour cream until smooth, add to remaining liquid form and make a few min until sauce has a creamy consistency. Now put the meat repeatedly and warm it up.

Tip: Freshly killed game is left to hang out for 4-7 days in a cold (0-4 °C ), well-ventilated, dry place so that the meat becomes tender and its aroma can develop. On the other hand, young animals, which do not yet have a strong flavor, do not need to be hung. Game that is offered in the store is already hung and can be used directly.


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